In a large mixing bowl, dice two ripe mangoes into small cubes, shred about 2 cups of green cabbage, grate one medium carrot, and thinly slice half a red bell pepper and a small red onion.

Gently fold together the diced mango, shredded cabbage, grated carrot, sliced red bell pepper, and red onion. Incorporate a handful of chopped fresh cilantro.

In a separate bowl, whisk together ¼ cup of freshly squeezed lime juice, 1-2 tablespoons of honey (or maple syrup), and 2 tablespoons of sesame oil. Season with salt and pepper.

Pour the tangy dressing over the mango and vegetable mixture. Toss gently to coat.

Let the Mango Slaw sit for about 5–10 minutes at room temperature to allow the flavors to meld.

Serve the Mango Slaw chilled or at room temperature, pairing it with grilled meats, tacos, or sandwiches.